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Swine Streptococcsis

Update Time:2023/7/3

What is Streptococcus suis?
Streptococcus suis is a zoonotic disease caused by a variety of pathogenic Streptococcus suis infection.
Streptococcus suis is a common and important pathogen in pigs and a common cause of zoonotic meningitis in humans, causing meningitis, septicemia, endocarditis, arthritis, and pneumonia.


What are the symptoms of Streptococcus suis?
Humans: The time from infection to onset is 4 hours to 7 days, within 1 to 2 days after slaughtering or handling sick/dead pigs or 2 to 3 days after eating sick/dead pork, with chills and fever for up to 7 days, Mostly high fever, accompanied by general malaise, headache, body pain. Some patients experienced nausea, vomiting, abdominal pain, and diarrhea. Skin bleeding points, petechiae, ecchymosis. The blood pressure drops, the pulse pressure difference narrows, and shock appears soon.

Pigs: depression, lethargy, loss of appetite, runny nose, cough, flushing of conjunctiva, tearing, quick breathing, and high mortality rate if not treated in time.

TAEING Rapid Detection Kit for Streptococcus Suis

Streptococcus suis has a high prevalence in pigs and is uncommon in humans, but the disease is very serious. The crowd is generally susceptible, especially butchers, abattoir workers and farmers have a high incidence. Other crowds such as transporting and cleaning up sick/dead pigs such as drivers are also susceptible to Streptococcus suis and cause morbidity.

The pharynx of abattoir workers can be infected with bacteria, and they may appear to be healthy but potentially dangerous. The disease first broke out in pig herds, and then the slaughterers and those related to the handling of sick and dead pigs became ill.

1. Do not slaughter and eat sick/dead pork. Sick/dead pigs should be incinerated and buried deep;
2. Wear gloves when handling pork or pork processing to prevent Streptococcus suis infection;
3. Disinfect the pig house regularly.